Broccoli Salad With Radicchio, Basil, And Pistachios Recipe Recipe

Name: Broccoli Salad With Radicchio, Basil, And Pistachios Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds broccoli, stems peeled and cut into thin strips, florets reserved; 1 cup roasted shelled pistachios (2 ounces; 60g), divided; 3 tablespoons white wine vinegar (45ml); 1 teaspoon Dijon mustard (5ml); 2 medium cloves garlic; 1/2 cup vegetable oil (120ml); 5 large basil leaves; 1/4 cup extra-virgin olive oil (60ml), divided; Kosher salt and freshly ground black pepper; 1 (10-ounce; 280g) head radicchio, quartered, cored, and leaves cut into wide strips; Shaved Parmigiano-Reggiano cheese, for garnish

Servings: persons

3 pounds broccoli, stems peeled and cut into thin strips, florets reserved
1 cup roasted shelled pistachios (2 ounces; 60g), divided
3 tablespoons white wine vinegar (45ml)
1 teaspoon Dijon mustard (5ml)
2 medium cloves garlic
1/2 cup vegetable oil (120ml)
5 large basil leaves
1/4 cup extra-virgin olive oil (60ml), divided
Kosher salt and freshly ground black pepper
1 (10-ounce; 280g) head radicchio, quartered, cored, and leaves cut into wide strips
Shaved Parmigiano-Reggiano cheese, for garnish

1
Prepare an ice bath. In a medium or large pot of salted boiling water and working in batches, cook broccoli florets until just barely softened and bright green, 1 minute. Using a strainer, transfer immediately to ice bath and repeat with remaining broccoli florets.
2
Once broccoli is fully chilled, drain very well.
3
Meanwhile, in a blender, combine 1/4 cup (1/2 ounce; 15g) of the toasted pistachios with vinegar, Dijon, garlic, and vegetable oil. Blend at high speed, stopping to scrape down the blender jar sides if necessary, until pistachios are mostly pureed with only some small chunks left. Add basil leaves and blend until finely chopped. Add olive oil and blend at the slowest speed until incorporated. Season with salt and pepper.
4
Lightly crush or chop remaining pistachios. In a large salad bowl, combine drained broccoli florets, broccoli stems, crushed pistachios, radicchio, and a generous shaving of Parmesan cheese. Stir dressing well (or mix it briefly in the blender at slow speed to stir), then add just enough to lightly coat all the salad ingredients. Toss well and season with salt and pepper. If more dressing is needed, add more. Top with more fresh shavings of Parmesan and serve.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds broccoli, stems peeled and cut into thin strips, florets reserved, 1 cup roasted shelled pistachios (2 ounces; 60g), divided, 3 tablespoons white wine vinegar (45ml), 1 teaspoon Dijon mustard (5ml), and more.

Yes, Broccoli Salad With Radicchio, Basil, And Pistachios Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli Salad With Radicchio, Basil, And Pistachios Recipe

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